COUNTER CULTUREJASON ATHERTON x YANNICK ALLÉNOon October 26
On 26 October, London’s dining scene welcomes an extraordinary culinary collaboration as two of the industry’s most celebrated chefs come together for a one-night-only experience. Yannick Alléno, the world’s most decorated Michelin-starred chef, welcomes Jason Atherton, one of Britain’s most acclaimed restaurateurs and culinary visionaries, to join him behind the counter at Pavyllon London for an exclusive evening.
The bespoke menu will showcase standout dishes including Yannick Alléno's King Crab Leg with farmhouse cream and nori broth and Jason Atherton's A5 Kagoshima Wagyu Beef with preserved truffle sauce.
KING CRAB LEG | Tangy farmhouse cream, Andean sage vinegar, delicate nori broth | Yannick Alléno
ORKNEY SCALLOP | Sake beurre blanc, shiso oil, young ginger | Jason Atherton
WILD SEA BASS AIGUILLETTE | Mushroom dashi, Oscietra caviar | Yannick Alléno
A5 KAGOSHIMA WAGYU BEEF | Preserved truffle sauce, aged shiitake, bone marrow | Jason Atherton
JAPANESE PEACH KAKIGORI | Jersey milk, basil | Jason Atherton
NOT SO CLASSIC MONT BLANC | Whisky and chestnut ice cream, lemon gel | Yannick Alléno